Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
Cocoa bean pieces For the almond biscuit 80 g of egg 50 g of finely ground almonds 50 g of icing sugar 65 g of egg whites 18 g of sugar 33 g of weak flour 18 g of butter
For the honey jelly 100 g of strawberry tree honey 50 g of water 3 gelatine sheets
For the dried fruit purée 25 g of dried dates 25 g of prunes 25 g of dried figs 50 g of unrefined sugar water
For the quince 50 g of quince 10 g of sugar
For the mascarpone and ricotta cream 50 g of egg yolks 10 g of sugar 20 g of cream 30 g of mascarpone 30 g of ricotta
For the butter caramel 100 g of sugar 10 g of butter
For the white chocolate and cinnamon ice-cream 200 g of milk 80 g of cream 20 g of powdered milk 50 g of dextrose 50 g of sugar 4 g of cremodan
For the mint raspberry water-ice 100 g of raspberry purée 15 g of dextrose 20 g of sugar 50 g of water 20 g of fresh mint 1 sheet of gelatine
For the chocolate and anise mousse 60 g of English base 100 g of lightly whipped liquid cream 80 g of Guanaya chocolate
For the gianduia and vanilla cream 100 g of patisserie cream 20 g of gianduia chocolate ¼ vanilla pod
For the coffee and liquorice dacquoise 60 g of almond TPT 5 g of powdered liquorice 30 g of egg white 15 g of sugar
For the pineapple, passion fruit and mango froth 20 g of pineapple purée 15 g of passion fruit purée 25 g of mango purée 20 g of base syrup 1 gelatine sheet 25 g of egg white
For the gelatine with citrus agar and Ceylon tea juice of 3 grapefruit juice of 1 orange juice of ½ a lime 20% base syrup 2 g of agar 5 g of black Earl Grey tea
For rose and violet in osmosis rose petals violet petals 100 g of rose water 50 g of water 45 g of sugar
Cocoa bean pieces For the almond biscuit Whisk the eggs, flour and icing sugar, add the butter heated to 45 °C. Whisk the egg whites with the sugar then fold into the previous mixture and add the sieved flour. Bake at 200 °C for 5 minutes.
For the honey jelly Boil the honey with the water, cool to 50 °C and add the gelatine.
For the dried fruit purée Skin and pit the fruit, add the sugar and water and cook in a pan for about 40 minutes. Blend then sieve and cool.
For the quince Peel, cube and slowly stew the quince.
For the mascarpone and ricotta cream Whisk all the ingredients in a planetary mixer to achieve a quite creamy consistency.
For the butter caramel Make a light caramel dry, then add the butter.
For the white chocolate and cinnamon ice-cream Pasteurise at 85 °C and spin.
For the mint raspberry water-ice Boil the water and infuse the mint for 10 minutes. Heat the raspberry purée to 50 °C with the sugars, then add the gelatine. Filter the mint water and add it. Pour into a plastic container and freeze.
For the chocolate and anise mousse Cook the English base at 85 °C, pour over the chocolate and whisk energetically. Cool to 40 °C and add the lightly whipped cream.
For the gianduia and vanilla cream Cook the cream with the vanilla and pour it over the broken chocolate while still hot and whisk. Cool and process in a mixer.
For the coffee and liquorice dacquoise Whisk the egg white and sugar into stiff peaks. Add the sieved powders, mixing with a spatula. Spread and cook at 120 °C for 5 minutes.
For the pineapple, passion fruit and mango froth Heat all the purée and syrup with the gelatine to 45 °C. Add the egg white and pour into a siphon.
For the gelatine with citrus agar and Ceylon tea Infuse the juices with the tea for 24 hours. Filter, add the syrup and the agar and boil everything. Cool.
For rose and violet in osmosis Place the rose syrup with the
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